Dice onions and celery in small pieces.
Melt oleo (margarine) in a large pot.
Saute onions and celery.
Combine French onion soup, beef consomme soup and sliced mushrooms with sauteed onions and celery.
Rinse rice and add to ingredients.
Bake in preheated 350\u00b0 oven for 1 1/2 hours, uncovered. Stir every 30 minutes.
Serves 12 to 14.
Melt butter in 2-quart saucepan. Add celery and onion.
Cook until tender and transparent. Add the consomme soup, beef bouillon cube, potatoes and parsley. Cook until potatoes are done.
Let mixture cool. Remove a small amount of liquid.
Mix with sour cream in a bowl until smooth, then add to soup mixture.
Be sure soup is cool before mixing with sour cream.
Melt the margarine, then add the onion, rice and beef consomme soup.
Pour into baking dish.
Place seasoned chicken or pork chops on top.
Bake for 1 hour at 350\u00b0.
Cut your Velveeta cheese into chunks and slowly add to your consomme soup that you have heating over low heat.
Melt the cheese slowly, stirring constantly until all the cheese is melted and is a creamy sauce.
Cook spaghetti and drain well.
Add your sauce mix together thoroughly.
Ready to serve.
Fill large soup pot with cold water.
Place in casserole the first 3 ingredients. Bake at 325\u00b0 for 15 to 20 minutes. Add the rice, 1 can consomme soup and 1 can water.
Cover and return to oven for 40 to 45 minutes. Add 1 can consomme soup (no water), mushrooms and pimientos.
Return to oven for 35 to 40 minutes. Sprinkle with the almonds or pecans.
ater. Add 1 block consomme. Set the soup aside.
Peel the
Put first 3 ingredients in a casserole dish, place in 350\u00b0 oven and cook for 15 minutes.
Then add rice, 1 can consomme soup and one can of water; cook uncovered for 45 minutes.
Then add 1 can consomme soup and cook covered 45 minutes.
Last 15 minutes, put nuts on top.
Pecans are a nice replacement for almonds, actually better.
Brown rice slightly in margarine; add consomme and onion soups.
Bake at 350\u00b0 in covered casserole for 1 hour.
Preheat oven to 350\u00b0.
In a greased pan layer rice, ground beef and margarine.
Pat out the margarine so that it is evenly distributed over mixture.
Pour onion soup over all.
Then pour consomme soup over that.
Bake about 40 minutes or until brown.
Preheat oven to 350 degrees.
Over medium high heat in dutch oven on the stove, combine rice, butter and onion. Cook until rice is lightly browned, butter melted and onion soft.
Add 2 cans Consomme Beef soup
Add 1 can water.
Add 1/2 teaspoon fresh ground black pepper.
Bring to a boil.
lightly spray a 9X13 pan and pour mixture into sprayed pan; distributing mixture evenly.
lay pork chops in a single layer over the top.
Bake for 1 hour uncovered.
Place one heaping cup of uncooked rice in bottom of a greased casserole dish.
Dot rice with butter.
Pour can of beef consomme soup and can of onion soup over the rice.
Cover casserole dish tightly with foil.
Bake in a moderate oven at 350\u00b0 for one hour.
Melt margarine in soup kettle.
Add chopped onion; cook until limp, not brown.
Add ground beef; stir and cook until red color is gone.
Pour in tomatoes, consomme and water.
Add rest of ingredients.
Cover kettle; cook over low heat for 45 minutes. Great main course, Gene's favorite.
Put rice in bottom of a baking dish; add beef consomme soup plus 1/2 soup can water.
Place pork chops on top; salt and pepper.
Bake at 350\u00b0 for 1 hour.
Simmer onion in water and consomme until tender.
Add other ingredients.
Bring to boil; simmer for 10 to 15 minutes.
Saute onion and bell pepper in oleo.
Add rice.
In a bowl mix mushroom soup, beef consomme soup and water.
Add a little Worcestershire sauce and pepper (no salt).
Put rice in an oblong dish; add liquid and bake 1 hour at 325\u00b0 or in microwave for 20 minutes on High power, stirring occasionally.
Melt butter in 13 x 9 x 2-inch pan.
Add beef consomme soup, French onion soup and rice.
Mix well.
Lay pork chops on top of mixture.
Cover with lid or foil and bake at 350\u00b0 for 1 hour. Remove all fat from chops before cooking.
Preheat oven to 350\u00b0.
Melt margarine in baking dish.
Add consomme soup, rice, French onion soup and mushrooms (if using). Mix well, cover and bake at 350\u00b0 for 1 hour.
Melt butter in Pyrex dish, add onion soup and stir until dissolved.
Add rice, stir and add consomme soup and can of water. Add sliced mushrooms, stir well again.
Put foil over Pyrex dish and put lid on top also.
Stir when half way baked.
Bake at 350\u00b0 for 1 hour.
he pan.
Add the consomme'.
Rinse out the cans